Medley of Mediterranean Chicken, Eggplant, and Feta

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Medley of Mediterranean Chicken, Eggplant, and Feta
  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.

  3. Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.

  4. Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.

  5. Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.

  6. Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

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Cook’s Notes:

Use diced or stewed tomatoes. Use any color bell pepper you prefer.

If you like more sauce, just double the mix.

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